Sunday, December 6, 2009

Whole Grain Gluten Free Yeasted Pancakes Recipe (Soy Free, Vegan)

In 2008, I toyed around with the idea of making fresh sourdough starter for a gluten free version of sour dough bread.

I was deadset on the idea I could do it without adding yeast to the starter. Traditionally "real" sourdough starters are created using the wild yeast that is naturally in the air. These starters ferment and grow over time as you add more ingredients to feed the wild yeast and it creates that traditional, unique sourdough flavor.

I tried creating sourdough starter using this method with several different gluten free flours. In the end though, I never had much luck with a good tasting gluten free sourdough bread. I know it can be done...

But until then, I thought I'd give sourdough starter another try using a tiny bit of store bought yeast instead of relying on wild yeast.

So far the results have been fantastic! The idea to try a "yeasted" pancake came to me after reading through my great-great grandmother's old county cookbook from the 1930's. One of the recipes was for "soured" buckwheat cakes, which basically created a sponge/ yeasted starter from buckwheat flour, water, and a little added yeast from a yeast cake. You let the sponge ferment over night and then in the morning, you would made the pancakes with 1 cup of the sponge/yeasted starter, additional flour, milk, and baking soda. No eggs...

Hmm...

I've made several versions of vegan pancakes in the past 3 months. All were okay. But not anything to brag about.

These pancakes though... pancakes made in a very old-fashioned and traditional method without any eggs... oh my... but they were good.

Thick, fluffy, evenly browned. They are stackable, flexible, have lots and lots of wonderful air bubbles to create a beautiful, thick, crisp on the outside, but fluffy on the inside pancake.

Served with Earth Balance Soy Free margarine and pure maple syrup... they were the highlight of our weekend. Michael had two servings and declared them more than blogworthy...

And I am excited about the future possibilities of using this gluten free sourdough starter/ sponge. I need to bake a loaf of bread this week... guess what I'll be experimenting with...

Followthis methodto create the starter, or follow these simple instructions:
In a large glass jar add millet flour, warm water, yeast, and sugar. Mix together with a wooden or plastic spoon. Place a peice of thin cloth over the top of the glass jar (a coffee filter works fine too) and secure it in place with a rubber band. Leave the jar overnight in a relatively warm place or at least a dark cabinet. In the morning, mix the fermented starter (it may look dry on top and bubbly throughout the mixture, that's good!) with a wooden spoon (do not use metal, as it can react with the yeast) before using it.

To continue feeding the starter, every time you use it simply replinish it by adding 1/2 cup of millet flour (or more) with an equal amount of warm water and a tiny bit of sugar. Mix with a wooden spoon, cover with cloth & secure with rubber band and store in a dark cabinet, or warm area.

** = optional ingredients, the pancakes will work fine without them if you choose to leave them out!

In a small bowl mix ground flax seeds and 5 tablespoons HOT water. Set aside to "gel." In a large bowl whisk together brown rice flour, baking powder, sugar, and xanthan gum. Add sourdough starter, milk, vanilla, olive oil, and gelled ground flax seed mixture. Heat griddle or large pan for pancakes. Use a 1/4 cup measure to measure out pancakes onto hot griddle or pan. When bubbles begin to form on top of pancakes, flip to cook on the opposite side. Serve hot with dairy free margarine and pure maple syrup. Makes 10-12 pancakes.

These sound (and look) amazing! I'll be excited to hear how your bread turns out. I've considered a sourdough starter several times. Never actually done it. Also considered an injera bread - which involves a starter with teff flour...also something I haven't done yet!

I made these yesterday and they were the best pancakes I've ever made and eaten! They were an inch thick, so fluffy, perfect flavor, easy to do, easy to flip, loved them soooooooo much. I have a hard time following recipes to the T except when baking so here is what I did:I skipped the flax and used 2 eggs, added salt and mashed two bananas. After I had the gone through half of the batter I really started to add different things like oat flour, amaranth flour, more yeast mixture and ground chia. There is no way you could mess up these pancakes, they came out perfect no matter what I did.